ter, just enough to cover, until tender. Season with pepper and salt,
blend a teaspoonful of flour with butter, add to vegetable, and stew a
few minutes longer. Serve hot.

SALADS

"_'Twould tempt the dying anchorite to eat;
Back to the world, he'd turn his weary soul,
And plunge his fingers in the salad bowl._"

TEA SALAD

Mrs. Frederick Dunn

Upon a leaf of head lettuce, place a round of boiled ham. (One slice of
ham will make two rounds.) Then place a thick slice of tomato; and next
a half a hard boiled egg, cut crosswise; then a ring of sweet green
peppers; and over all pour Thousand Island dressing. Garnish with
parsley and radish rosettes. Two such portions served on a salad plate
makes an appetizing dish, or it can be served on a large platter at the
table, or passed.

PERFECTION SALAD

Mrs. Louis Geyler

One envelope Knox's sparkling gelatine; one-half cup cold water;
one-half cup mild vinegar; one pint boiling water; one teaspoonful salt;
one cup finely shredded celery; one cucumber chopped finely; one bunch
radishes chopped; one green pepper chopped; one-half cup sugar; juice of
one lemon; little onion juice; seeds of one pomegranite. Soak gelatine
in cold water five minutes; add vinegar; lemon juice; onion juice;
boiling water; sugar and salt. Strain and when beginning to set, add
ingredients. Turn into ring mold and chill. Serve on lettuce leaves,
garnish with asparagus tips in center and tomatoes quartered around it.
Use cooked mayonnaise as dressing.

CHICKEN SALAD

Mrs. Jarvis Weed

To the white meat and a very little bit of the dark meat of a chicken
add one cupful blanched almonds, a cupful of celery and about six slices
of Hawaiian pineapple shredded. Cover with an oil mayonnaise and mix
well.

FROZEN FRUIT SALAD

Mrs. C. H. Bushnell

Three cakes blue label cream cheese; one-half pint mayonnaise dressing;
one pint whipped cream; one ten-cent bottle maraschino cherries; one can
white cherries; one can pineapple cut fine; one-half cup pecan nuts.
Beat cheese to cream, mix with fruit, put in melon mold and freeze about
three hours. Serve on lettuce with mayonnaise.

FROZEN SALAD

Mrs. A. E. Kaltenbrun

Five eggs beaten separately. One cup of vinegar; one cup of milk and
cream mixed; one tablespoonful butter; one-half teaspoonful mustard;
one-fourth teaspoonful salt; one cup of sugar. Cook until thick. Let
cool and add: two bottles